When I offered to do a review and develop a recipe for Sweet Earth Natural Foods, I honestly didn&#8217;t expect much. I live in the middle of nowhere with no Whole Foods or Trader Joes in sight. This town has one small natural foods store where they sell just enough vegan products to be vegan-friendly and the bigger markets outside town carry so few of all the products everyone is raving about. When companies send me coupons, I often can&#8217;t use them because I can&#8217;t find the products.

Sweet Earth Natural Foods is all the way in California and their products are barely sold in NYC (encore), so I wasn&#8217;t expecting to really get anything but I figured I had to try. So when the giant box arrived at my door, I was shocked. The lovely people at Sweet Earth Natural Foods sent me so many of their products to try – it was so generous of them and I was in seitan heaven.

Sweet Earth Natural Foods uses “enlightened food traditions and farm-friendly ingredients to hand-craft delicious and nourishing food.” The company is run by a couple of seasoned marketing executives, COO Brian Swette was Board Chairman of Burger King, CMO at Pepsi and COO at EBay, and CEO Kelly Swette held senior marketing roles at Calvin Klein and Pepsi. This husband and wife team interested in sustainability and health left the corporate world to create Sweet Earth Natural Foods. Read more about their story ici on One Green Planet.

The cool thing about their products, à mon avis, is that they aren&#8217;t just straight-up seitan. Their burgers, par exemple, are filled with veggies and grains with just enough vital wheat gluten to make them chewy and stable. So it&#8217;s more like eating a veggie burger than a seitan burger.

We had those with Go Veggie Foods Vegan Mozzarella Slices and lemon aioli with Middle Eastern-spiced potato wedges doused in a lemon vinaigrette. These are my favorite burgers of the three though all of them are delicious with a char-broiled taste. They hold up perfectly while cooking and they each are packed with their unique flavors.

Then we had the Santa Fe Burgers that are made with roasted corn, haricots noirs, piments verts, barley and quinoa.

I used this wonderful product to make BLATs or bacon, laitue, avocado and tomato sandwiches.

The majority of this post, cependant, has to go to the seitan products. Sweet Earth Natural Foods makes seitan in traditional, curry, and chipotle flavors. They make the seitan in a choice of slices, bandes, ground and satay.

Je ai utilisé le Traditional Seitan in both slices and strips to make this Vegan Portobello Seitan Stroganoff.

Première, I cooked up the seitan and then I had to try really hard not to just eat it out of the bowl. Then I sauteed chopped Portobello mushrooms and sliced onions until they were caramelized and succulent. I made a quick gravy with “costauds” flavored broth and vegan Worcestershire sauce. The seitan got to swim in that gravy and become soft, almost braised. I still had to hold back and not eat it just standing there at the stove.

That&#8217;s because I had to mix in some creamy, délicieux Tofutti Vegan Better Than Sour Cream. That turned the gravy into a rich, creamy sauce. That all got served over hot pasta for an amazing dinner that got rave reviews. The seitan is meaty and chewy and delicious. Tristement, there were no leftovers for the next day. 🙁

Sweet Earth Natural Foods is a great company and not just because they sent me all this deliciousness. They put really great ingredients into their products – légumes, gourmet grains and flavorful spices – so it&#8217;s not just plain old seitan. You can feel really good about what you&#8217;re eating.

En attendant,, enjoy this recipe for Portobello Seitan Stroganoff. I guarantee it will become a favorite. Don&#8217;t forget to go read Part 1 of my review of Sweet Earth Natural Foods products with that recipe for Potato Nachos!

Bring a large pot of water to a boil. Add salt and the pasta. Cuire jusqu'à ce que timide de al dente. Égoutter et réserver.

Dans un bol, combine the flour with the garlic powder, paprika, sel et poivre. Toss the seitan in the seasoned flour. In a deep saute pan, heat the vegetable oil over medium-high heat. Shake off any excess flour and cook the seitan in the saute pan until browned. Depending on the size of your pan, you may have to do this in batches. Transfer the seitan to a plate and try not to eat it.

Dans la même poêle, heat more oil and cook the mushrooms until browned and juicy, sur 8 à 10 minutes. Add the onion and garlic and toss to mix with the mushrooms. Cook until the onion softens, sur 3 minutes. Return the seitan to the pan and mix with the vegetables.

Ajouter la sauce Worcestershire, thyme and black pepper. Mix the seasonings in with the seitan and vegetables. Mélanger dans le bouillon. Bring the liquid to a boil and then reduce the heat to low. Laisser mijoter pendant 10 minutes until the liquid reduces and the sauce thickens. Remove from the heat and stir in the sour cream and parsley. Serve hot over the noodles.

In a deep saute pan, heat the vegetable oil over medium-high heat. Shake off any excess flour and cook the seitan in the saute pan until browned. Depending on the size of your pan, you may have to do this in batches.

Add the onion and garlic and toss to mix with the mushrooms. Cook until the onion softens, sur 3 minutes. Return the seitan to the pan and mix with the vegetables.

Ajouter la sauce Worcestershire, thyme and black pepper. Mix the seasonings in with the seitan and vegetables.

Mélanger dans le bouillon. Bring the liquid to a boil and then reduce the heat to low. Laisser mijoter pendant 10 minutes until the liquid reduces and the sauce thickens. Remove from the heat and stir in the sour cream and parsley.